Instant Pot Sambhar Lentils With Tamarind Paste

Name: Instant Pot Sambhar Lentils With Tamarind Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lentils; For the first cooking cycle; 1/2 cup toor dal (split pigeon peas); 2 1/2 cups water; 1 cup drained canned diced tomatoes; 1 yellow onion, coarsely chopped; 4 1/2 teaspoons sugar; 1 teaspoon salt; 1 teaspoon ground turmeric; 1/2 to 1 teaspoons cayenne pepper; Sambhar spice mix, recipe follows; For the second cooking cycle; 2 cups water; 1/2 cup frozen pearl onions; 1/2 cup cut frozen green beans; 1 tablespoon tamarind concentrate; For the tadka; 1 tablespoon ghee; 1 teaspoon mustard seeds; 2 dried red chiles; 4 or 5 fresh curry leaves; 2 tablespoons finely chopped fresh cilantro; Sambhar spice mix; 2 tablespoons unsweetened shredded coconut; 1 tablespoon chana dal (split brown chickpeas); 1 tablespoon urad dal (split black lentils); 1 teaspoon cumin seeds; 1/2 teaspoon whole black peppercorns; 1/4 teaspoon fenugreek seeds; 5 to 10 fresh curry leaves

Servings: persons

Lentils
For the first cooking cycle
1/2 cup toor dal (split pigeon peas)
2 1/2 cups water
1 cup drained canned diced tomatoes
1 yellow onion, coarsely chopped
4 1/2 teaspoons sugar
1 teaspoon salt
1 teaspoon ground turmeric
1/2 to 1 teaspoons cayenne pepper
Sambhar spice mix, recipe follows
For the second cooking cycle
2 cups water
1/2 cup frozen pearl onions
1/2 cup cut frozen green beans
1 tablespoon tamarind concentrate
For the tadka
1 tablespoon ghee
1 teaspoon mustard seeds
2 dried red chiles
4 or 5 fresh curry leaves
2 tablespoons finely chopped fresh cilantro
Sambhar spice mix
2 tablespoons unsweetened shredded coconut
1 tablespoon chana dal (split brown chickpeas)
1 tablespoon urad dal (split black lentils)
1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon fenugreek seeds
5 to 10 fresh curry leaves
2 to 5 dried red chiles

1
For the first cooking cycle: In the Instant Pot, combine the toor dal, water, tomatoes, onion, sugar, salt, turmeric, cayenne, and spice mix. Stir to combine.
2
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. Using an immersion blender, puree the mixture directly in the pot until smooth.
3
For the second cooking cycle: Add the water, pearl onions, green beans, and tamarind concentrate to the pot.
4
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, quick release the pressure.
5
For the tadka: In a small skillet, melt the ghee over medium-high heat. Add the mustard seeds, chiles, and curry leaves. Stand back and allow the mustard seeds to sizzle and spatter for about 30 seconds. Pour the hot flavored ghee into the sambhar and mix well.
6
Divide sambhar among four serving bowls and garnish with cilantro.
7
In a small dry skillet, combine all the ingredients. Toast over medium-high heat, stirring occasionally, until the coconut starts to brown on the edges, about 5 minutes. Transfer to a plate and allow to cool completely.
8
When the spices are cool, transfer to a clean coffee grinder or spice grinder and grind to a fine consistency.
9
Store in an airtight container in a cool, dry place for up to a month. Shake or stir before using.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Lentils, For the first cooking cycle, 1/2 cup toor dal (split pigeon peas), 2 1/2 cups water, and more.

Yes, Instant Pot Sambhar Lentils With Tamarind Paste falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!